Canton Noodle Stir Fry Food

PANCIT CANTON (FILIPINO STIR-FRIED NOODLES)

Pancit Canton (Filipino Stir-Fried Noodles) image

Thick and steamy noodles mixed with al dente vegetables and plump meat in a savory soy sauce--this pancit canton recipe is super easy to make and you'll want to make it for your next celebration.

Provided by MG Sanchez

Time 45m

Number Of Ingredients 18

Ingredients

8 c filtered water (for boiling)
filtered water and ice (for ice bath)
2 c cabbage (½ small cabbage) (finely shredded)
1 c string beans (5-7 string beans) (¼ inch pieces & sliced in a bias)
¼ c chinese celery (2-3 pieces of celery) (¼ inch pieces & sliced in a bias)
1 c carrot (2 medium sized carrots) (julienned)
1 tbsp vegetable oil
1 c yellow onion (½ medium onion) (chopped)
1 tbsp garlic (5 garlic cloves) (minced)
¼ lb pork belly (sliced into ¼ inch strips)
¼ lb shrimp (peeled and deveined)
¼ lb chicken thighs (sliced into ¼ inch strips)
14 oz chicken broth
2 tbsp soy sauce
1 tbsp oyster sauce
1 pack wheat flour noodles
¼ tsp black pepper
calamansi or lime slices (optional topping)

Steps:

In a large pot, add the water and bring to a boil. Cook the vegetables using the following instructions:Cabbage: Cook for about 1 minute or until soft. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside. String beans: Cook for about 2 minutes or until slightly soft. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside. Chinese celery: Cook for about 2 minutes or until slightly soft and al dente. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside. Carrots: Cook these last because it might stain your water. Cook for about 3 minutes or until slightly soft and al dente. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside.
In a large pan or a wok over medium high heat, add the vegetable oil and onions. Saute onions for about one minute, then add the garlic and saute for 30 seconds or until fragrant.
Add the pork and chicken strips into the pan and cook for about 2 minutes or until the meat changes color to light brown.
Add chicken broth, soy sauce, and oyster sauce into the pot and stir until all ingredients are combined. Cook for an additional 5 minutes to thicken the sauce and finish cooking the meat.
Add the shrimp and cook until it turns pink and opaque, about one minute.
Add the wheat noodles and cook for 1-2 minutes until the noodles are al dente.
Add the blanched vegetables in the pan and stir them in to combine with the ingredients. Cook for an additional 1-2 minutes to warm the veggies.
Serve the pancit canton immediately.

Nutrition Facts : Calories 721.7 kcal, Carbohydrate 97.7 g, Protein 32.9 g, Fat 25.6 g, SaturatedFat 9.9 g, Cholesterol 119.6 mg, Sodium 1306.1 mg, Fiber 3.3 g, Sugar 5.4 g, ServingSize 1 serving

ASIAN NOODLE STIR FRY

Asian Noodle Stir Fry image

I had a craving for stir fry but just couldn't seem to find a recipe made with veggies my family liked. Maybe its a combo your family likes too!

Provided by MelanieG

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon sweet-hot mustard
1/4 cup tamari (dark soy sauce)
1/2 cup vegetable stock or 1/2 cup chicken stock
2 teaspoons sesame oil
2 boneless skinless chicken breasts, sliced very thinly
1/2 teaspoon red pepper flakes
16 ounces linguine
2 tablespoons vegetable oil
1 carrot, cut into matchsticks
2 small zucchini or 1 large zucchini, cut into large matchsticks
1 bell pepper, sliced thinly
1 large onion, sliced thinly into moons
1/2 cup snow peas
1 tablespoon fresh ginger, peeled and grated

Steps:

Start water boiling for pasta.
Combine mustard, tamari, chicken stock, and sesame oil and set aside.
Heat a large non stick skillet over medium to medium high heat.
Add 2 tablespoons veggie oil.
Add crushed red pepper flakes to the oil, then the sliced chicken.
Season with salt and pepper.
Cook chicken 2 minutes then turn.
Add pasta to water when it starts to boil.
Add veggies and ginger to chicken mixture and stir-fry until all are tender (approx 10 mins).
When pasta is al dente drain and add to chicken-veggie mixture.
Pour sauce over top of noodles and stir.
Let cook for 1-2 mins or until sauce is absorbed.
(I often make this with just 8 oz of noodles to"lighten" it up a bit- Still fabulous!).

Nutrition Facts : Calories 623.1, Fat 11.8, SaturatedFat 1.8, Cholesterol 34.2, Sodium 1068.7, Carbohydrate 96, Fiber 6.3, Sugar 6.9, Protein 32.2